Citrus Avocado Salad, served at Chancery restaurants, is drizzled with a lime vinaigrette before serving.

Maryellyn Cahill, Milwaukee, requested the recipe for a citrus avocado salad served at Chancery Restaurants. She said she has been unable to find a dressing similar to the honey lime vinaigrette that is served on the salad.

Michael Fifarek, corporate chef, sent the recipe, which was photographed at the Wauwatosa location, at 7615 W. State St.

Chancery Restaurant Citrus Avocado Salad
Makes 5 servings

3 ounces Candied Pecans (see recipe)

2 cups (or to taste) Honey Lime Vinaigrette (see recipe)

10 ounces spring mix

Large pinch of freshly chopped cilantro (do not include stems)

2 large seedless oranges

2 large ruby red grapefruit

2 avocados cut into 24 slices

15 rings red onion, sliced ¼-inch thick

10 ounces jicama, cut into matchsticks

Prepare Candied Pecans and Honey Lime Vinaigrette and set aside until ready to use.

When ready to serve salad: Place spring mix in a large chilled bowl. Sprinkle cilantro over top of lettuce leaves.

Cut off both ends of each of the oranges and grapefruit. Stand fruit on cut end. Starting at the top, remove rind and all the pith until you've reached the bottom, following the natural curve of the fruit. Continue completely around the fruit until only the sweet fruit remains. Then cut each piece of fruit into 16 equal segments. Remove any seeds you may find. Place fruit slices over top of lettuce, creating an outer ring, alternating between orange and grapefruit pieces.

Create an inner ring with avocado slices by overlapping each slice and fanning them out. Decoratively place onion slices over the fruit and avocado.

For jicama: Remove the outer skin of the jicama by using a peeler or knife. Slice peeled jicama using a mandoline or long, sharp knife into about 1/8-inch strips. Cut strips into matchstick-size pieces. Place jicama in center of salad. Chill salad until ready to serve.

To serve: Top salad with the candied pecans, then drizzle with the vinaigrette to taste. Toss and serve.

Candied pecans:

½ pound pecans

1/3 cup prepared caramel sauce

Preheat oven to 350 degrees.

Place pecans in a bowl and coat with the caramel sauce. Spread on a sheet pan and bake in preheated oven 15 minutes, stirring every 5 minutes. Remove sheet pan from oven and let cool. When cool, break apart into bite-size chunks and store in airtight container.

You will need 2/3 cup of the pecans for the salad. Remaining pecans can be used for snacks or other salads.

Honey lime vinaigrette
Makes about 2 ½ cups

½ cup olive oil

½ cup canola oil

½ cup honey

Zest and juice of 2 limes

5 tablespoons red wine vinegar

½ cup sour cream

1 teaspoon salt

½ teaspoon dry mustard

¼ teaspoon white pepper

2 teaspoons dried parsley

½ teaspoon garlic powder

Place all ingredients in a medium bowl and mix until well combined. Refrigerate until ready to use.

To request a recipe, write ''You Asked for It,'' Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; e-mail to jdemski@journalsentinel.com. Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.

The salad looks good. But I really wanted to express was my appreciation to the Chancery on 27th street and Layton for the incredible kindness and generousity they displayed to my son during last Monday's strom. My son was riding his bike and got in heavy rain, hail, and high winds. With these conditions he did not want to cross over 894 overpass. He went to the Chancery, they allowed him in despite not being a paying customer, gave him towels to dry off and dry sweatshirt to wear on the rest of his journey. Thank you Chancery!!!